Total Pageviews

Saturday, September 14, 2013

Chicken Paprikash- decadent, delicious and more

Happy Saturday from Victoria Abbott!

We like chicken so much around here that we’re thinking maybe
we should write a poultry series. After all, Sheila has apples and Avery has
cheese—so how about Death is a Fine
Feathered Thing, Murder Most Fowl
and Cluck Off.A good idea, but would it fly? What do you think? Oh well, even if it’s a bust, there’s plenty
to do with chickens besides plotting.

For instance, there’s Chicken Paprikash. Always worth coming
home to! Those of you who favor a low-carb lifestyle or who avoid gluten can
enjoy this rich and delicious dish, no problem.

MJ served this to the little mister after he returned from a
grueling sixteen-hour overseas flight.She knew he’d be revived if there was Chicken Paprikash with creamy, whipped cauliflower at the end of the
day.

It’s very rich and indulgent and yet, it’s been part of the low-carb
diet plan this summer. Easy too.What’s
that? Why yes, fourteen pounds so far, Thanks for asking!

Chicken Paprikash

Eight chicken thighs (with skin and bones)

Eight ounces of brown mushrooms, sliced

3 tablespoons butter

1 onion, chopped

2 tablespoons of paprika

½ cup chicken stock, preferably homemade

1 cup sour cream

S & P (to taste)

Note: You could add sliced peppers too, but we didn't this time.

Directions

Melt the butter in a heavy frying pan over medium heat and
sauté the onions and mushrooms until mushrooms are softened and onions are
brown. Remove to a plate.

Using the same pan, brown the chicken over medium heat,
adding a bit more butter if the pan is too dry.

Mix the paprika with the chicken stock.

When the chicken is nicely browned, pour the paprika/stock
mixture over.

Heat through and then reduce to simmer, cover

and cook for
about 40 minutes.

When the chicken is cooked, remove to a serving platter.

Stir the sour cream into the liquid in the pan and blend thoroughly. Heat
through without boiling.It will curdle
if it boils!

Cauliflower purée

Cut one medium cauliflower into florets.

Cook in boiling water until soft (about 15 minutes)

Drain and place in a food processor.

Process with 3 to 4 tablespoons butter, or with 3
tablespoons milk or cream and 3 tablespoons Parmesan cheese until smooth. It
should look just like mashed potatoes and is good enough to fool people!

Unfortunately, while Cauliflower Purée is delish, it isn't too photogenic on white dishes. Just saying. Please use your highly developed imaginations.

Serve the Chicken Paprikash with puréed cauliflower (if you
are low-carbing), or mashed potatoes or noodles otherwise. But the cauliflower
is surprising delicious.

Eagle-eyed raders will not that there are more that 8 thighs here. Made more because it's popular! And it's an easy recipe to double etc.

It’s very rich so we rounded out our meal with lovely
fresh local tomatoes sliced and drizzled with balsamic.

Enjoy your decadent dinner, my friends, and do not fear your scale.

Victoria Abbott is a collaboration between Victoria Maffini and her mother, Mary Jane Maffini (who insists this IS on her diet).. The Christie Curse, their first book collector mystery, launched in March 2013 and The Sayers Swindle, the second in the series will be out in December. Please let them know how you like it! You can pre-order from your favorite bookstore or click here http://tinyurl.com/lrht

There
are lots of ways to reach them. Sign up for their newsletter at
www.victoria-abbott.com

Pleaase note that Walter the Pug in the series is a dead ringer for Peachy, Victoria's new best friend.

Go with those fowl ideas, but don't buy the farm!PS When do the onions and mushrooms get added back in? And you have a few typos here ("eagle-eyed readers will note")Lovely fancy yet cozy dish offering.

Oh, super yum! I haven't made chicken paprikash in years. Thanks for the reminder. I had a Hungarian boyfriend long ago and far away and practiced quite a bit of Hungarian cooking.

But please note: I have reserved Murder Most Fowl for my fourth Local Foods mystery! Just saying... (and by doing so I am not announcing that they have renewed my three-book contract, LOL, just thinking positively).

Yum, this looks delicious!! That Cauliflower Puree looks interesting, may have to give that a try. Congratulations on your weight loss, I guess it is possible to lose weight and still eat delicious food. Everyone I know seems to be doing the Paleo Diet.

Oh, this looks so good! I'm 1/4 Hungarian, and my grandmother and aunt used to make this. Must try it again. I've done the cauliflower puree (when hubby was on Atkins) and it is delicious! Congrats on the 14 lbs.--I think I will try the low carb lifestyle again!

My mother-in-law made chicken paprikash a few times when she came over to visit. She used chicken breasts, being somewhat of a picky eater. It was still delicious. I like your mashed cauliflower recipe. Also, your future book titles. A bit spicy, but very funny.

Gotta give the chicken parikash recipe a spin. The change in seasons makes it feel 'right'.As I`m always looking for a new way to use cauliflower, I may just pick one up at the market tomorrow and give it a try (in my NEW food processor!).14 lbs!?!? You must be almost invisible. xoxo